Arlo and Janis by Jimmy Johnson for December 15, 2014

Child labour!

Is THIS what the restaurant has morphed into? In the right location and the right clientele this could work out. Certainly the hours might be better if you limit them so the kid(s) can get an education/play! I know of a couple of restaurants that are catering-only now. And seem to be doing better than when they were an eatery….!

Looks like he forgot the words to genuine success and stability: “Sorry, we are booked solid” once you hit a realistic limit.

I bet they are cooking for 3.

Better have a pretty good kitchen….Looks like they’re doing it at home….They could hire some part time help….They must still know people…..

Subtle message to mom – HELP!

What happened to the French Bistro?

Do I see a road trip for Arlo and Janis to visit the kids & help out over the holidays??

Whatever happened to the Five Year Plan? They didn’t even have a One Year Plan!

Gotta wonder why they did not say, “Sorry, we closed the business.” Though, they may need the money. In that case, they become a catering business or banquet site.

And the lil’ girl can say “an’ AH HELPED !!”

I worked in my folks 50’s Drive in when I was nine. I washed dishes, peeled & sliced spuds for fries, took out trash and enjoyed the hell out of it. I still enjoy hamburger steaks, mashed potatoes & brown gravy with buttered corn. Obviously, this was well before fast food.

When did it turn into a good thing to deprive your kid(s) of knowing what work is?

Listen, the person who posted “child labour” was obviously joking. Why did this bring down such a storm of criticism? Sheesh.

They don’t have to choose their calling now, it has chosen them.

So, this is actually a big disconnect for me. Please assist me if you can. I thought GUS closed his place down completely…. is the building sold? How did those two get involved in being an “at home” catering business? Did I miss something? If Gus’s building isn’t sold, why not do the catering there UNTIL IT IS SOLD. Seems like a helluva lot more logical idea than doing it out of a home kitchen.

@dzw3030“I worked in my folks 50’s Drive in when I was nine…Obviously, this was well before fast food.”.Hmmmm, actually, drine-ins WERE fast food.

If they’re as busy as they claim to be, either they should be swimming in money, or they don’t charge enough— or it’s an indictment against going into the food service business in general, because margins are too low. Find a new job, Gene.